See more
Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Veal Scaloppine with Mushroom Marsala Sauce

This delicious veal scaloppine dish is topped with an impressive mushroom marsala sauce and is ready in 30 minutes.

Sunset DECEMBER 2008

  • Yield: Serves 4
  • Total: 30 Minutes


  • 1/3 cup flour
  • About 1 tsp. salt, divided
  • About 1 tsp. black pepper, divided
  • 1 teaspoon dried oregano
  • 1 pound veal cutlets, pounded to about 1/4 in. thick
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 12 ounces mushrooms, sliced
  • 3 tablespoons chopped garlic
  • 2/3 cup sweet marsala wine
  • 1/2 cup reduced-sodium beef broth
  • 1/2 cup whipping cream


1. In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate.

2. Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter.

3. In the same pan, melt butter, then add mushrooms and garlic; sauté 5 minutes. Add marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt and pepper to taste. Return to a boil. Pour sauce over veal. Serve with sautéed spinach and mashed potatoes.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 508
  • Calories from fat: 53%
  • Protein: 28g
  • Fat: 30g
  • Saturated fat: 15g
  • Carbohydrate: 21g
  • Fiber: 1.7g
  • Sodium: 817mg
  • Cholesterol: 153mg

Go to Full Version of

Veal Scaloppine with Mushroom Marsala Sauce Recipe